Eggplant-Baked-with-Cheese-Fitevo

Low Carb Parmesan Eggplant Casserole

Best Eggplant Parmesan Casserole – “Low Carb and Keto”

 

Low Carb Parmesan Eggplant Casserole :

LOW-CARB-EGGPLANT-CASSEROLE
LOW-CARB-EGGPLANT-CASSEROLE

Ingredients

  • 2 medium eggplant ends cut off
  • sea salt
  • 1 to 2 Tablespoons olive oil
  • 3 cups marinara sauce
  • 2 cups ricotta cheese
  • ½ cup Parmesan cheese
  • 3 cups shredded mozzarella cheese
  • 1 Tablespoons dried parsley

Equipment

  • casserole dish
  • baking pan

Instructions

  • Preheat oven to 400 degrees. Slice the eggplant into ¼ inch slices. Line a cutting board with paper towels and lay out the eggplant then sprinkle with seas salt. Let eggplant rest for 15 minutes then blot all moisture with additional paper towels.
  • After eggplant is dried off, place it on two cookie sheets lined with parchment paper. Brush the eggplant with olive oil.
  • Bake in the oven for 20 minutes, turning eggplant once halfway during cooking time.
  • Spray a 3 quart baking dish with cooking spray. Put a few spoons of sauce on the bottom of the pan. Line it with ⅓ of the eggplant.
  • In a small bowl, mix together the ricotta and Parmesan cheese.
  • Spoon half of the cheese mixture over the eggplant. Top with about ⅓ of the sauce. Then sprinkle with ⅓ of the mozzarella cheese.
  • Top with another layer of eggplant, remaining ricotta cheese mixture, sauce and mozzarella cheese.
  • Next do a layer of eggplant, remaining sauce and remaining mozzarella cheese. Sprinkle with parsley.
  • Cover with foil and bake for 30 minutes or until casserole is cooked and bubbly. Remove foil and bake for 5 more minutes or until cheese is golden brown.

Notes

Any size eggplant can be used but I like medium eggplant with thin skin because I leave the skin on when cooking. It can be removed if you prefer it that way.

Nutrition

Calories: 433kcal | Carbohydrates: 20g | Protein: 28g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 1200mg | Potassium: 900mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1374IU | Vitamin C: 12mg | Calcium: 585mg | Iron: 2mg

 


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